Making your own fish nuggets is easier than you might think. Made with just a handful of simple ingredients they are baked to crispy perfection and come with a hint of lemon. They are delicious, healthy and guaranteed to be a hit with the whole family!
Making fish nuggets is a delicious way to serve fish. Tender on the inside and incredibly crispy on the outside they are also healthy and easy to make. These homemade fish bites are low in fat, made using natural ingredients and require only 12 minutes in the oven. Delicious and versatile they are perfect as a snack, party food or healthy meal both children and adults will love.
Fish nuggets ingredients and substitutions
- Fish: skinless and boneless. Use any round white fish (see details below).
- Panko breadcrumbs: produce a super crispy finish. I do not recommend using ordinary breadcrumbs instead.
- Regular breadcrumbs: help create an even coating.
- Flour: either all-purpose/plain or whole wheat/wholemeal.
- Egg.
- Mustard: I used Dijon but you can use any.
- Lemon zest: adds a hint of lemon.
- Vegetable oil: any.
- Salt and pepper.
What fish to use
Fish nuggets can be made with any round white fish, including popular varieties such as cod, haddock or halibut (I used cod). I do not recommend using flatfish, such as plaice or sole, as their flesh is delicate and does not hold its shape as well.
How to prepare the fish
- Remove the skin and bones, if present.
- Pat dry the fish thoroughly using a paper towel.
- Cut the fish into chunks approx. 1 inch (2.5 cm) thick. Pat dry again if necessary.
Can I use frozen fish
Yes, you can! Defrost the fish overnight in the fridge then pat it dry using a paper towel to remove excess moisture (frozen dish can be quite watery so be sure to do this step as thoroughly as possible). To avoid soggy fish nuggets pat it dry again after you’ve cut it.
Important
Fish nuggets made using previously frozen fish cannot be frozen (see freezing instructions below).
What you will need
- 1 medium sized shallow bowl for the egg mixture
- 2 bowls/large plates for the flour and breadcrumbs
- 1 large non-stick frying pan for toasting the breadcrumbs
- 1 large oven rack for baking the fish nuggets
Step-by-step recipe instructions
1.In a large non-stick pan gently heat up the oil (do not let it burn). Add all the breadcrumbs and stir quickly to ensure they are evenly coated in the oil. Lower the heat and fry gently for about 6 minutes stirring all the time until golden. Transfer the breadcrumbs to a bowl and set aside to cool completely.
2. Preheat the oven to 475F/ 240 C/ gas mark 9.
Season the fish pieces on both sides.
3. Coat in the flour.
4. In a shallow bowl beat together the egg with the mustard and lemon zest until smooth (using a fork). Dip each fish chunk in the egg mixture gently wiping excess egg on the side of the bowl.
5. Coat in the crumb mixture lightly pressing in for even coverage (do this for each piece individually).
6. Lightly grease the rack so your cod nuggets do not stick to it. Arrange the pieces on top without touching one another and bake in the centre of the oven for about 12 minutes (this should be good for thicker pieces so bake for 1-2 minutes less if your fish is not too thick).
7. Remove your baked fish nuggets from the oven and serve immediately.
Serving suggestions
Homemade fish nuggets are delicious with mayo or yogurt-based dips, from traditional tartar sauce to dill and mustard sauce, avocado mayonnaise and ranch. They work well with roasted vegetables, coleslaw or any zesty salad. If you want to turn them into a more substantial meal you can serve them alongside rice, mashed potatoes or potato wedges.
Do I have to bake them on top of a rack
Yes, you do if you want these baked fish nuggets to be super crispy not just on the top but underneath as well. Baking the fish directly on top of parchment or foil means that the air cannot circulate evenly around the fish so your nuggets simply will not be very crispy underneath (turning them over won’t solve it).
Can I prepare fish bites ahead
I do not recommend it. This is because some of the egg mixture might seep into the layer of breadcrumbs and your fish nuggets might end up with slightly soggy bottoms.
But,
you can prepare the breadcrumbs ahead (overnight) and use them the next day (do not cover them). You can also cut the fish, remove excess moisture, season, cover, refrigerate and use the following day.
Top tips
- Pat dry the fish thoroughly before seasoning.
- Fry the breadcrumbs over a moderately low heat stirring all the time to ensure they do not burn. Cool completely before using.
- Dip the fish bites in the egg mixture wiping excess egg on the side of the bowl (it shouldn’t be dripping).
- Coat the fish chunks in the breadcrumbs as thoroughly as you can.
- For a gluten free option use gf breadcrumbs and flour.
- Lightly grease the rack before baking so your fish nuggets do not stick to it.
- Bake in a preheated oven. There is no need to turn the fish over.
- Best served hot, straight from the oven.
- Freeze for up to 3 months.
Freezing instructions
You can prepare then freeze these homemade fish nuggets to bake later (only if using fresh, not previously frozen fish). Arrange in a single layer separating each with a piece of parchment inside an airtight container. Bake from frozen for an extra 4-5 minutes until cooked throughout.
Related recipes
- Crispy Cornflake Chicken Nuggets (Baked)
- Crispy Baked Salmon Fish Fingers
- Oven Baked Super Crispy Chicken Fingers
- Easy Potato Fish Cakes (Healthy)
Check out also these other healthy, delicious easy meal ideas including more fish recipes!
Keep in touch!
If you make this fish nuggets recipe I’d love to know your thoughts. What fish did you use? Let me know in the comments below, thanks😊
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Recipe
How to Make Fish Nuggets
Equipment
- Large non-stick frying pan
- Large oven rack
Ingredients
- 1 pound (450 g) cod or haddock, skinless, boneless
- 2 cups (60 g) panko breadcrumbs (2.12 oz)
- 4 tablespoons regular breadcrumbs
- 2 tablespoons vegetable oil
- 2-3 tablespoons flour
- 1 medium egg
- 1 teaspoon dijon mustard
- Zest of 1 large lemon
- Fine sea salt and pepper
Instructions
Prepare the fish
- Pat dry the fish thoroughly using a paper towel. Cut the fish into chunks approx. 1 inch (2.5 cm) thick. Pat dry again if necessary.
Prepare the breadcrumbs
- In a large non-stick pan gently heat up the oil (do not let it burn). Add all the breadcrumbs and stir quickly to ensure they are evenly coated in the oil. Lower the heat and fry gently for about 6 minutes stirring all the time until golden. Transfer the breadcrumbs to a bowl and set aside to cool completely.
Assemble the recipe
- Preheat the oven to 475F/ 240 C/ gas mark 9.Season the fish pieces on both sides.
- Coat in the flour.
- In a shallow bowl beat together the egg with the mustard and lemon zest until smooth (using a fork). Dip each fish chunk in the egg mixture gently wiping excess egg on the side of the bowl.
- Coat in the crumb mixture lightly pressing in for even coverage (do this for each piece individually).
- Lightly grease the rack so your cod nuggets do not stick to it. Arrange the pieces on top without touching one another and bake in the centre of the oven for about 12 minutes (this should be good for thicker pieces so bake 1-2 minutes less if your fish is not too thick).
- Remove your baked fish nuggets from the oven and serve immediately.
Notes
- Pat dry the fish thoroughly before seasoning.
- Fry the breadcrumbs over a moderately low heat stirring all the time to ensure they do not burn. Cool completely before using.
- Dip the fish bites in the egg mixture wiping excess egg on the side of the bowl (it shouldn’t be dripping).
- Coat the fish chunks in the breadcrumbs as thoroughly as you can.
- For a gluten free option use gf breadcrumbs and flour.
- Lightly grease the rack before baking so your fish nuggets do not stick to it.
- Bake in a preheated oven. There is no need to turn the fish over.
- Best served hot, straight from the oven.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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